141 Soft Gingerbread
Melt a cup of butter and mix it with a pint of molasses, a table spoonful of ginger and a little flour, dissolve three tea spoonsful of saleratus, in a tea cup of water, and stir it into the cake, together with flour enough to render it of the consistency of pound cake. Bake it in deep cake pans, about thirty minutes. A couple of eggs improve the cake.